Updated: May 02, 2020 11:38 AM
Created: May 02, 2020 11:34 AM
Gluten-Free Asian Noodles
Rice noodles are gluten-free by nature so this is a great dish for anyone who loves an aromatic Asian side dish. It’s also a great family cooking project.
1 16-oz. bag of rice noodles (available in the international aisle)
1 bunch scallions, chopped
1 tablespoon garlic, chopped
1 teaspoon fresh ginger, grated
2 pinches of fresh black pepper
Dark sesame oil for sautéing
About a quarter cup of soy sauce, or soy paste, or Bragg’s Liquid Aminos
¼ cup of Asian peanut sauce as a finishing sauce if desired(available in the international aisle)
1/3 cup fresh chopped parsley to garnish
Note: This is a flexible dish and you can add any additional vegetables you like, as well as shrimp, chicken, tofu, beef strips, etc.
Fill a stockpot with very hot water, or bring cold water just to a boil and turn heat off. Add a bit of light olive oil and the noodles. Once the noodles have been added, stir with a fork to separate. Let the noodles sit in hot water for 20 minutes.
While noodles are softening, heat a large wok or frying pan on medium heat with enough sesame oil to cover the bottom of the pan. Add the garlic, scallions, ginger, pepper, and any other vegetables desired, and sauté for several minutes until gently cooked, not caramelized.
Turn heat up to medium high and add the drained noodles and more sesame oil if needed. It’s OK if the noodles get slightly crisp, but they still should be mostly soft.
Place noodle mixture in a large serving bowl and add soy sauce, paste, or amino acids and toss to coat. If using peanut sauce, toss and coat noodles with peanut sauce. Add protein if desired then garnish with parsley and serve immediately.
- Chef Bill
Makes about a pound of chocolate
There’s no doubt about it: chocolate is a comfort food. There’s no use in trying to deny a sweet craving, especially in times of added stress. But commercially made chocolate can be sugar-heavy and light on the nutrients. This homemade recipe can be made sugar-free and the hemp hearts pack in extra nutrients.
1 8-ounce box of baking chocolate (no sugar added)
1 8-ounce bag of regular or sugar-free chocolate chips
1/3 cup coconut oil
1 tablespoon vanilla
¾ cup hemp hearts plus ¼ cup for garnish (shredded coconut may also be used)
Over medium-low heat, slowly melt baking chocolate, chocolate chips, and coconut oil together, stirring occasionally with a metal or wooden spoon. When melted, add the dry ingredients and stir thoroughly until blended.
The melted chocolate mixture may be poured into an 8 x 10 baking dish lined with parchment paper or you can pour it into sprayed mini-muffin tins. Sprinkle extra hemp hearts/coconut over the chocolate once poured then freeze for at least an hour. When set, may be stored covered in the refrigerator.
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